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Poached Salmon Steak in Soyed Gazpacho Sauce...
Assalamualaikum and Salam Sejahtera to all...
Who doesn't love Salmon? I think babies don't... lol! I would rank Salmon as one of the most popular fish in theworld? You think? Yes, I think so: Salmon fillet, smoked Salmon, Salmon Roe,Sushi as Sashimi and what else? That red-ish orange fish meat turned pink whencooked!! I think no other fish have what Salmon has and taste wise ? ?just thatkind of fish I?d love to eat? but it is also expensive, what else at a placelike ours, all Salmon/product are all imported. Fact: Salmon are born in fresh water, migrate to the ocean,then return to fresh water to reproduce ? that I find interesting. And this time, for the 2nd time Ifeatured Salmon in my recipe post? but not only that, some other interestingside dishes too, so, keep reading? ;)Poached Salmon Steak in Soyed Gazpacho Saucewith Gnocchi, Poached Asparagus and Caramelized Onion?  The first thing to do... Poached Salmon... Ingredients: Half carrot1 stick leek 1 stick celery Half small sized fennel 1 nos onion 3 cloves garlic (crushed) 3 bay leaves 15 nos black pepper corn 1 nos lemon (cut quarter and get rid of the skin) 300ml fish stock 800ml water Salt and pepper Method: Cut all veggies to maripoix (chunk). Pour stock and water in a pot, add in allingredient and cook until 20% to boiling point (poaching needs to be underboiling point). Check seasoning and putin that Salmon for about 4 to 6 minute. Tips: remember to not to poach salmon in thatstock for too long, it?ll become over cooked/welldone and not nice, I muchpreferred medium to medium well cooking. Tips too: if you don?t have fish stock, just use water, asafter poaching that Salmon it?ll become fish stock and you going to use it foryour sauce. Mind you that, if you aregoing to cook this dish with the same sauce from here, I advice not to poachthat Salmon first and prepare the sauce ingredient first, as the sauce takeslonger cooking. Then you?ll have to prepare that Soyed Gazpacho Sauce? Note: this sauce is sponsored by Kikkoman (in my dream!lol!)  Ingredients: 3 nos red bell pepper a.k.a capsicum (chunk, no seed) 2 nos tomato (chunk, no seed) 1 nos green apple (peeled, chunk, no seed) 1 nos onion (sliced) 2 nos garlic (sliced) 1 nos lemon (juiced) Half cucumber (peeled and seeded, chunk) 4 sliced bread (chunk) 2 tbsp extra virgin olive oil Tabasco Chopped parsley 80 ml fish stock 6 tbsp Kikkoman soy sauce 3 tbsp sweet dark soy sauce 1 tbsp chilled butter Salt and pepper Method: Heat up ?evoo? in a pan and sauté onion and garlic to lightbrown color. Blend all chunk ingredients thru food processor together with thatsautéed onion and garlic, fish stock and blend until fine. Put that fine mixinto a pot and cook to boiled, low fire and let it simmer. Add lemon, kikkoman and sweet soy sauce,stir. When sauce thickened and reduced (about 10 to 15 minutes) checkseasoning, add salt and pepper to taste. Add in tabasco and parsley. Lastly, off that fire, add in chilled butterand stir to mix. Tips: if you don?t like it hot do not put Tabasco. If you don?t have Kikkoman, itsalright you can use any other salted soy sauce but I much advice you to useKikkoman ? taste better, that?s why I am a fan? click here to be a Kikkoman fan? Side kick dishes: Gnocchi...  This recipe produce about 25 to 30 nos gnocchi? 500 gm mashed potato (finely mashes) 125 gm grated parmesan cheese 125 gm flour Salt and pepper Method: Mixed all ingredients into dough using your hand (in a bowlor on your preps table), then cut into small pieces and shape it round withyour hand/palm. Press it flat ? not too flat (see picture) and you might needsome flour next to you as it would get sticky. Put into boiled water for about5 to 7 minute or until it float. Bake in the 200?C oven until color to lightbrown. Tips: You going to need to boil water and heat up oven at200?C. You may keep that molded gnocchi in your chiller in a tray and cook themjust before you going to eat them. Poached Asparagus? Ingredients: Asparagus (as many as you want and cut them 5 inches longfrom the top) Method: Hmmm? I don?t remember how I did it? I think I blanched themin that boiled water? I think so! May be? lol! Tips: hmmm? do not boil that asparaguses too long, atboiling point water, just blanch them in 15 to 20 seconds, al-dente wise? ;) The last recipe? that yummy yumma yummies Caramelized onion? This is one of my favorite side dish of all time!!  Ingredients: 1 nos big size onion (sliced thin) 1 tbsp butter 2 nos bay leaves Chopped parsley Method: Heat up a pan (non-sticky) at low fire, then melt thatbutter and add in that sliced onion and those bay leaves. Let it cook, stirfrequently, cook until onion soft and light brown color? and then sprinkle thatchopped parsley, once cooked place it on a tray lined with kitchen towel to getrid of that grease. Tips: I never put seasoning in this dish, it is so tastyuntil you can?t see your own ears? lol! even when you eat it in front ofmirror? who does? ;) Tips too: this is a base method for Onion Soup, if you addsome broth? there you go!! Wow!! 5 recipes at one post! Hmmm? This is one recipe post that you can?t skip and it is not asimple cooking? you going to need passion doing them? and I gotta tell you,that Salmon with that sauce? Wow!!! you should/must try it? ;) Note: before you make any of these recipes from this post, Isuggest you to study them first or read them carefully and understood, as Iunderstand if you are first time in cooking these recipes, not understandingthe method would give you trouble later or not succeed.     I can't get enough! don't I? And some more...   Ohhh... you gotta save this picture... ;) Alright, I think that?s all for now? I hope you all enjoythis post, good luck and have a great time? Regards, Chef Nash _________________   related searches : Poached
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